Bring a large pot of salted water to a boil. Add pasta and cook until tender but still firm. While the pasta is cooking, pour the oil into a large skillet set over medium heat. Add the garlic and stir until lightly browned and toasted, about 3 minutes. Immediately add the tomatoes and salt and toss them in the oil until they are warmed through but not cooked. Remove the skillet from heat. When the spaghetti is done, drain it and toss it with the tomatoes in the skillet (or in the pasta pot if the skillet is not large enough). Sprinkle with the basil and cheese and toss again. Tip the pasta out onto a large warm platter and serve right away. Makes 4 servings.

Preheat oven to 450 degrees. Coat baking sheet with cooking spray. Slice the zucchini into ¼-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt and few turns or shakes of black pepper. Dip each round into the mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.